Toru (which means “three” in Maori) is an aromatic blend we first created over 12 years ago and was the first of its kind in New Zealand. It is a delicious, co-fermented “field blend” of three varieties - Gewürztraminer, Riesling and Pinot Gris. We are passionate about these classic Alsatian varieties and we spent a great deal of time coming up with the right proportions in the blend. We were aiming for a wine that displayed the essence of all three varieties, whilst creating a distinctive and interesting wine in its own right. It has the aromatic spice and weight of Gewürztraminer, the structure and length of Riesling, and the great texture of Pinot Gris.
Region
Specifications
-
Cellaring
2-5 Years -
Varieties
Gewurztraminer Blend -
Vintage
2020 -
Alcohol Content
13.5% -
Farming Practice
Organic -
Closure
Screwcap -
Bottle Size
750ml
Critic Reviews (1)
Nick Stock
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Food Pairings & Recipe
Food Pairing
• Crispy pork belly
Crispy pork belly
with Simon Johnson
INCREDIENTS
1 kg boneless pork belly
Simon Johnson everyday extra virgin olive oil
Falksalt natural sea salt flakes
baby chervil, to serve
Celeriac remoulade
1 c Simon Johnson classic mayonnaise
2 T Simon Johnson white balsamic
2 T Simon Johnson dijon mustard
1 head celeriac, peeled and shredded
sea salt and freshly ground black pepper
METHOD
1. Preheat oven to 160 C.
Using a sharp knife score the skin of the pork 1 cm apart.
2. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Expand recipe
Food Pairing
• Crispy pork belly
Crispy pork belly with Simon Johnson
INCREDIENTS
1 kg boneless pork belly
Simon Johnson everyday extra virgin olive oil
Falksalt natural sea salt flakes
baby chervil, to serve
Celeriac remoulade
1 c Simon Johnson classic mayonnaise
2 T Simon Johnson white balsamic
2 T Simon Johnson dijon mustard
1 head celeriac, peeled and shredded
sea salt and freshly ground black pepper
METHOD
1. Preheat oven to 160 C.
Using a sharp knife score the skin of the pork 1 cm apart.
2. Drizzle with oil and sprinkle with salt using your hands to rub the oil and salt all over the pork skin.
3. Place skin side down onto a metal tray and cook for 1 hour. Increase heat to 180 C and cook for another 30-45 minutes or until golden and crisp.
4. Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Set aside to rest. Place the mayonnaise, balsamic and dijon into a bowl and mix to combine. Add celeriac, season with salt and pepper and toss to coat.
Shipping & Returns
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Returns
- Sale price
- $28.99
- Regular price
- $28.99